Our Authors
Niki Achitoff-Gray
- Location: Brooklyn
- Favorite foods: Ceviche of virtually any nature, pulled pork dripping in BBQ sauce, pork belly. Pizzapizzapizza. Also: radishes, poached eggs, soft stinky cheese, shiitakes, braised octopus, sour beers, super dark chocolate, oysters, and raw clams. Did I mention pizza? I like pizza.
- Last bite on earth: A massive platter of oysters circling a plate of steak tartare would do the trick. Mmm dangerous raw things.
Recent Posts
Comments
Classic Fresh Egg Pasta
@dptdpt, did you rest the dough after kneading it? what appears dry should become quite elastic after 30 minutes or so (you can see photos of what "too dry" looks like in the full article.
@mgproudfit, I haven't tried this with whole wheat flower so I really don't think I can advise.
@carrie p. you can definitely scale the recipe (or down) in a single batch without any issues. Just keep all the ratios the same.
Seafood Fraud: The Turning Tides of an Industry Epidemic
@bdcbbq I'm pretty sure that article is in keeping with what Larry's written here -- if you look again, you'll see that he actually talks a fair amount about the improvements to fish farming/aquaculture in this post (sentence starting "Aquaculture, a blanket term for the controlled farming of seafood, is a relatively young industry, and has gone through considerable growing pains.")
The Best Way to Clean Your Filthy Microplane, Zester, or Grater
@Daniel Hershman-Rossi I can answer that one for you! Spritz it with a food-safe surface cleaner and then run a folded paper towel through it as though it's the dough. Works like a charm (and leaves you with paper linguine)
The Case for Pink Pork
@imsscott, good catch. Thanks!
Meet Me at Moe's: 9 Fictional Restaurants and Bars We Wish Were Real
@Marshenko ACK NO NO, I DID NOT THINK OF IT AND THE OMISSION WILL HAUNT ME TILL THE END OF TIME. Sigh. To play chardee macdennis...
How to Stock a Japanese Pantry: 13 Indispensable Ingredients
@Tkocareli, almost every single item has several links to online sources from which you can order them! And those that don't can be found at most Asian grocers or ordered on Amazon.
How to Build a Better Sandwich: The Experts Weigh In
@jbzepol, sorry about that! I've updated all the photos with captions that link to the recipes.
How to Assemble the Perfect Easter Basket
@The_t00th, just want to be clear that this isn't native advertising. All paid content on Serious Eats, without exception, is clearly marked Sponsored . This post is simply a collection of items we tried (from a significantly larger pool of items) and genuinely recommend to anyone looking to improve upon the typical prepackaged supermarket Easter basket.
Make These Easy Crispy Tofu Spring Rolls With Peanut-Tamarind Sauce
Just a heads up that we've fixed the curry paste link! Sorry about the confusion—the updated link is to a vegan product.
The Comfort Food Diaries: Love Stinks
@donalde, super bien fait et trop marrant. il faut que je l'essaie un de ces jours...sauf que personne ne va comprendre la blague
@901kiki thanks so much for your kind words and so good to know I'm not alone. stay strong and roll with the stank!
@emmythemac, your day will come! (or you'll just torture everyone around you to get what you want. aka welcome to monsterhood!)
I Don't Know From Goose: A Jewish Christmas Story
@divinemsk, sorry for my very delayed reply! Unfortunately, $70 is pretty standard and some places sell them for much, much more (I was stunned when I looked around online for options). Do note that bigger is not better, though -- bigger geese are typically older and thus tougher -- so maybe you can find a smaller one for less?
The Science of the Best Fresh Pasta
@brandeeno, Sorry to hear that, sounds frustrating. It may be too warm in your home; transferring it to the refrigerator is one option; for noodles, you can also drape them over a rack uncovered (or if you don't have one, a clean clothes hanger does the trick). You shouldn't need to coat them heavily in flour to prevent sticking, though (it can get a little gummy if you do).
The Comfort Food Diaries: Confessions of a Bed Eater
@downeyzayas, I know...I've got it bad :(
The Comfort Food Diaries: Confessions of a Bed Eater
@kassidy helfant, agreed. But it's remarkably difficult to come up with a more appropriate phrasing for this particular practice that doesn't lend itself to the same confusion. Especially since it's how I always refer to myself in my head when it's happening. la di da i'm a bed eater mwahahaha
Crisp-Skinned Roast Goose and Gravy
Because at this point all of the fat has rendered. The goal is to complete the gravy in the roasting pan while the goose finishes crisping. If you'd rather just do the gravy while the goose rests, though, then you can just stick with the roasting pan all the way through.
The Science of the Best Fresh Pasta
Hi PBCupLE, did you allow the dough to rest? After resting and kneading, the ball should be smooth and shiny. In the recipe, i suggest spritzing with a bit of water if necessary. Also, did you measure the flour by weight or volume? If you didn't use a scale, that could also impact the ratios.
The Science of the Best Fresh Pasta
@anne726, the pasta press makes extruded pastas -- essentially any of the shapes that are round or tube-like. I'm not very familiar with it, but it's worth noting that this recipe will not work with the press; extruded doughs are made quite differently. The roller and cutter is what will get you any of the flat, smooth shapes. Hope that helps!
Crisp-Skinned Roast Goose and Gravy
@hungry for the next meal, I know how intimidating that price tag can be, so I don't blame you for shying away. But for what it's worth, this recipe is definitely of the tried-and-true variety, should you decide to give it a go next year!
Crisp-Skinned Roast Goose and Gravy
@tomall sorry about that! baking powder.
I Don't Know From Goose: A Jewish Christmas Story
@StephanieL, seems like that was one tradition that was lost over the generations! Interesting to know, though, and not surprising given how many centuries geese have been a wintertime roast in Europe for populations of all faiths.
@Bkhuna, sounds about right. It's really just unbelievable -- my last goose (the one I made for recipe testing) weighed 11 pounds and rendered 3 whole cups of fat. Totally bonkers.
Pork, Salt, Air, and Time: The Long Road to Prosciutto di Parma
@Wren's Run sorry for my very delayed reply to your question. The leg is typically deboned and sewn back up, and then sliced in cross-sections from the rounded top down toward the narrow hoof-end. It's 2 groups of muscles, though another Parma specialty called culatello is just the fillet/loin piece from the leg's major muscle group. Different flavor (saltier and funkier) but super delicious and worth seeking out!
Equipment: The Best Hand Blender for the Home Cook
Immersion blenders are commonly called hand blenders. And yes, they should not be confused with hand mixers—a term we only use once in this post in reference to an actual hand mixer like the one you linked to!
Endive, Shallot, and Goat Cheese Tart
Yup -- just be sure you blind bake the crust, and you may want to warm it back up or let it come to room temperature before serving.
How to Make Fresh Mozzarella From Scratch
@josh M, 171 could potentially be viable. I believe 172 and higher is when it actually starts to get wonky, but I use a cut-off of 170 just to be safe. If the cost of a gallon isn't prohibitive for you, give it a go (and let me know how it turns out)!
@Eric Leath, my rennet wasn't refrigerated when it was shipped. I'd say rubbery has nothing to do with the rennet and everything to do with either how much you handled the actual curd, what temperature of water you rested it in, and how long you rested it for. Give it another go and let me know! (also hi!!)
@menkey, traditional whey is used to make traditional ricotta, but this method isn't traditional—old-school mozzarella doesn't use citric acid, it acidulates naturally through overnight exposure to natural elements, something I wasn't quite prepared to mess around with or recommend from a food sanitation perspective. I'm not really 100% sure you'd get decent ricotta from this whey, or that the yield from a gallon of milk would be at all worth one's while. Hope that clarifies. That said, totally interested in anecdotal evidence to the contrary.
@kochipoik, I'll look into doing a poutine-style curd recipe, but it'll take quite a bit of experimentation and research since I think it requires a cheddaring stage that I've never messed around with before. That said, I may try to find a specialist to work with, since it sounds like lots of fun!
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I totally hear where you're coming from—that metallic flavor is the same reason why we opt for baking powder in our recipes for crisper chicken and turkey skin. But I've tried the baking soda trick with shrimp any number of times and have never had a problem. For what it's worth, I think Daniel's shrimp and grits is pretty incredible—even perfect—and he uses baking soda!